Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265°F (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits).

Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5–7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top.

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Recent Reviews

SO AMAZING and delicious! However, do NOT make this in a springform pan--I thought it would make releasing easier, but instead I wound up with caramel burning on the bottom of my oven.

nerabene from Pasadena, CA /

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I made this cake again and this time, I used finer cornmeal, though not instant. The cake was drier this time. Not sure what I did wrong. Also, the caramel wasn't sufficiently hardened because it bubbled over during baking. I still love this recipe (and meant to give it four forks last time), but it definitely requires a sensitive touch.

pattysw from Washington, DC /

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It was delicious. I didn't have instant polenta so I tried to grind my polenta to make it more instant--not sure that worked. This meant that the cake might have been chewier than intended, but my knitting group still loved it. My biggest problem was getting the brown butter right. It took a lot longer than I thought it would. And then I decided it wasn't right, so I cooked it some more. Fortunately, it never burned. The cake was totally moist.

pattysw from Washington, DC /

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I've made this cake at least five times and it's a big crowd pleaser. Sometimes I brown the butter ahead of time and keep it in the fridge to save a step on baking day. I serve this with regular whipped cream and skip the sour cream. It's still very rich and delicious. Great brunch choice!

frsoup from New Haven, CT /

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This is an AWESOME, amazing recipe! It's important not to overcook it (or the caramel) so it does not come out too hard. I have made this recipe 5 times since it was printed in January, and every time it's fabulous! I choose to use regular (rather than instant) polenta to add texture, and grind my own almonds in a coffee grinder when I don't have almond meal on hand. It's simply fabulous!!!!!